Breakfast

...is truly a special event at Idlewyld.  The centerpiece each day is a large bowl with fresh fruit.  A variety of freshly baking specialty breads, muffins, coffee cakes awaits guests each morning.  There are always surprises—as the mood strikes, we prepare something really special.  Our motto is:

"We are fussy about what we serve, and it shows!!!"

The House

The overall feel of the house is that of a summer cottage—fresh and cheerful—a homey place—one to return to over and over.  The century-old structure has undergone a metamorphosis—an ongoing project.  Returning guests look forward to seeing the changes that have occurred over the just-past winter. 

Fourteen bedrooms -- each decorated in a different theme sleep from two to four people.  The house comfortably accommodates 34 people.  All rooms have air conditioning.  Some rooms have private baths -- others common baths.  Five common baths are available. 

A breakfast room/gathering room seats 30+ for breakfast or meetings.  Guests can relax in the TV/sitting area.  After breakfast, guests can use the tables for games and light meals.  An upstairs screened-in porch has two sleeping rooms on each side of a wicker-furnished sitting area.  Guests who reserve both rooms have the option (extra charge) of having the porch for their private use.
 

The back deck is an inviting spot at the Idlewyld B&B.

Favorite Recipes

Stuffed Pepper Soup - Tried and True

From Taste of Home
2 pounds ground beef
1 can (28 oz.) diced tomatoes, undrained (puree in blender)
1 can ( 28 oz.) tomato sauce
2 cups cooked converted or long grain white rice
2 cups chopped green pepper
1 cup chopped red pepper
1 cup par-boiled sliced carrots
? cup chopped onion
? cup chopped celery
2 beef bouillon cubes (I used 2 cans beef broth instead) – could use both though
1/4 cup packed brown sugar (first time in – second time out) 
2 tsp. salt
1 tsp. pepper
Now it’s your turn to add things you like: 
I add a little basil, garlic
And Kitchen Bouquet for color and additional flavor
In a large saucepan or Dutch oven, brown beef; drain. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 30-40 minutes or until peppers are tender.

Peach Cobber

This is a very old family recipe for the best Peach Cobbler I have ever tasted.  I use it as a breakfast dish because of the low sugar content--I let the sweetness of the peaches do the job--which my guests appreciate.  Note:  You can also bake the batter only to make a great shortcake.
 Batter:
 2 eggs
 1/2 cup sugar
 6 tablespoons butter or margarine (melted)
 2/3 cup milk
 2 cups all purpose flour
 4 teaspoons baking powder
 1/2 teaspoon salt
Beat eggs until light; add sugar, melted butter, milk.  Sift flour, baking powder and salt into egg mixture.  Mix thoroughly.
Peaches: 
Peel  and slice 12 large or 16 medium peaches
Butter a 9x13 baking pan and fill with pared and sliced peaches.  Mix 2/3 cup sugar with 1 teaspoon cinnamon.  Sprinkle over peaches.
Pour batter over peaches.  Bake at 375° for 35-40 minutes.  Serve warm with milk, cream, whipped cream or ice cream.  Serves 12

Date Nut Pudding

This recipe goes a long way back to my days at a girls boarding school in Ohio.  In those days, home economics was a requirement.  Since we all took turns doing the cooking and baking for the other students, we had to made it good, or we had a lot of people really mad at us.  I remember my roommate making this terse entry in her diary -- "Tiz burned the carrots."  I guess that was the beginning of my training to be a B&B hostess.  This "pudding" is the delicious treat we all looked forward to at Thanksgiving and Christmas.  Although, called "pudding," it is very thick and chewy.  Idlewyld is located in a summer resort community.  On rainy days, I often have impromptu tea parties for our house-bound guests and this might be one of my selections.
 4 eggs - well beaten
 2 cups sugar - add gradually
 2 tablespoons melted butter
 2 tablespoons hot water
 2 cups dates - cut fine
 1 cup chopped nuts (your choice)
 2 cups flour
 1 tablespoon baking power
 1 teaspoon salt
Combine ingredients.  Bake in 9x13 pan at 350° until toothpick comes clean.  Serve warm with whipped cream.  Serves 15

Oven French Toast with Nut Topping

1 loaf (12 ounces) French bread, cut in 1-inch slices
8 large eggs
2 cups milk
2 cups half-and-half
2 teaspoons vanilla
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon mace
Topping
3/4 cup butter, softened
1-1/3 cups brown sugar
3 tablespoons dark corn syrup
1-1/3 cups coarsely chopped pecans or walnuts or hickory nuts
Heavily batter 13 in. x 9 in. x 2 in. backing pan.  Fill pan with bread slices to within 1/2 in. of top.  St aside.  In blender, mix eggs, milk, half-and-half, vanilla, nutmeg, cinnamon, and mace.  Pour mixture over bread slices.  Refrigerate, covered, overnight.  Make topping by combining all ingredients; set aside until time to bake toast.  Spread topping over toast; bake at 350 degrees for 50 minutes until puffed and golden.  (Shield top with foil if top browns too quickly.) 
Yield: 8-10 servings.